The Best Vegan Moussaka

This vegan moussaka is deliciously layered with roasted eggplant, homemade vegan mince and a creamy vegan bechamel sauce. Ultimate comfort food.

Vegan moussaka is like a lower carb version of a vegan shepherd’s pie! 

Instead of mashed potatoes on the top you have bechamel sauce. 

It’s also a little like lasagna in that you have layers. It starts off with a layer of roasted eggplant and then you have a layer of homemade vegan mince, then more eggplant, and it’s topped off with a thick layer of bechamel sauce.

It then bakes to perfection in the oven and you have some serious comfort food on your hands. 

It’s seriously satisfying and high in protein too!

It does take a while to make, I have to tell you. It’s probably not going to go onto the regular weekly dinner rotation, but for a special occasion it’s the best. 

Moussaka

There are quite a few moving parts to this recipe, which means lots of photo collages! But bear with me. 

Here’s just a quick look at the components of your moussaka. You have roasted eggplant (actually two trays like this, we only photographed one of them), homemade veggie mince and bechamel sauce. 

This gets layered in a rectangular dish and baked to perfection. 

How to make Vegan Moussaka

Start off by putting on some tofu to press. It’s ideal if you use a tofu press, but if you don’t have one you can place the block of tofu on a plate with another plate on top of it and then place something heavy on top of that, like a heavy pot or stack of books. 

While the tofu is pressing, slice your eggplant into round slices about 1/4 inch thick, brush with olive oil and sprinkle on a bit of salt and pepper. 

Place into the oven and bake at 350°F for 25 minutes, turning them over around the halfway mark. 

Then get on with making the vegan mince that is based on our recipe for vegan bolognese. 

Add walnuts to the food processor and process into crumbles and add to a mixing bowl. Then add sliced mushrooms to the food processor and process until finely chopped and add in with the walnuts in the mixing bowl.

When the tofu is pressed, mash it with a fork and add to the mixing bowl. Then add in some lentils and toss everything together. 

Add some olive oil, onion, finely chopped celery and red pepper to a pot and sauté until softened. Add in some crushed garlic, paprika, cumin, oregano, rosemary and cinnamon. Yes, that’s not a typo, we used a little cinnamon! It’s a typical flavor add for moussaka, and in small quantity tastes great here! 

Then add your walnut, mushroom, tofu and lentil mix and toss together with the vegetables and spices. 

Add in some tomato paste, marinara sauce and soy sauce and fry for about 8 minutes until you have cooked off any excess liquid and have a delicious soft mince texture. 

Add in some coconut sugar, black pepper and sea salt to taste. 

The Vegan Bechamel Sauce

When your eggplant is deliciously baked and your veggie mince is ready to go, now you have to make your vegan white sauce – bechamel. 

You need to focus all your attention on this while you’re making it, but once you get the hang of it, it’s really easy.

Add some olive oil to a pot and heat it. Then add in some flour and fry it in the oil for a minute, then add in soy milk and stir like mad (have a whisk handy as well so you can alternate between stirring and whisking) until well combined. 

Heat it, stirring all the while until it reaches a rolling boil and then let it boil while you continue stirring until it thickens. You ideally want it very thick for this since you need it to be a fairly firm topping for your moussaka, not a super runny sauce. When it’s nicely thickened, then add black pepper and salt to taste. 

Layering the Vegan Moussaka

Start off with a layer of roasted eggplant. Then add in all your veggie mince. Then top that with the rest of the eggplant, and top it all off with all the white sauce. 

Smooth down and then place into the oven to bake for 40 minutes at 350°F, switching to grill for the last 5 minutes so that it can brown a little more on top. 

Let it cool for a bit before serving. 

Pro tips for Vegan Moussaka

Your vegan mince needs to be thick. So cook off any excess liquid so that it’s a nice thick mince. 

Your bechamel sauce also needs to be thick. This can take a while, especially since it’s a lot of sauce.

If you’re having trouble with your bechamel sauce thickening and it’s taking just too long and not seeming to thicken, then you can add a little more flour. Mix a tablespoon of flour with some water into a paste and then whisk it into the white sauce. 

So I hope you will love this vegan moussaka! It takes a while but oh it’s worth it! It is:

• Deliciously layered
• Packed with baked eggplant
• Made with the most delicious homemade vegan mince
• Topped with bechamel sauce
• Filling and extremely satisfing
• Gorgeous looking!

Leftovers keep very well in the fridge for around 4-5 days and can be reheated at your leisure. And yes it’s freezer friendly too! 

More delicious vegan dinners!

1. Vegan Shepherd’s Pie
2. The Best Vegan Lasagna
3. The Easiest Vegan Lasagna
4. Vegan Sloppy Joes
5. Baked Vegan Mac and Cheese
6. Vegan Pasta Bake

So let us know what you think of this vegan moussaka in the comments and please rate the recipe too, thank you!

Sign up to our email list while you’re here to stay updated with all our latest recipe posts! We’ll also send you a free recipe ebook with 10 delicious vegan dinner recipes. 

Vegan Moussaka

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★★★★★

4.5 from 6 reviews

• Author: Alison Andrews
• Prep Time: 30 mins
• Cook Time: 85 mins
• Total Time: 1 hour 55 minutes
• Yield: 8

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Description

This vegan moussaka is deliciously layered with baked eggplant, homemade vegan mince and a creamy vegan bechamel sauce. Ultimate comfort food.

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Ingredients

For the Eggplant:

• 2 Large Eggplants (~10.5oz/300g each, Sliced)
• Olive Oil (For Brushing)
• Sprinkle Salt and Pepper

For the Vegan Mince:

• 1 8oz (~220g) Block Extra Firm Tofu (Pressed)
• 1 cup (100g) Walnuts (Finely Chopped)
• 1 Pack (8oz/226g) Button Mushrooms (Finely Chopped)*
• 1 15oz (425g) Can Brown Lentils (Drained)*
• 2 Tbsp Olive Oil
• 1 Onion (Finely Chopped)
• 2 Medium Stalks Celery (Finely Chopped)
• 1 Medium to Large Red Bell Pepper (Finely Chopped)
• 1 Tbsp Crushed Garlic
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Dried Oregano
• 1 tsp Dried Rosemary
• 1/8 tsp Ground Cinnamon
• 1/2 cup (130g) Tomato Paste
• 1 cup (240ml) Marinara Sauce*
• 1 Tbsp Dark Soy Sauce
• 1 Tbsp Coconut Sugar
• 1/4 tsp Ground Black Pepper
• Salt (To Taste)

For the Bechamel Sauce:

• 3/4 cup (180ml) Olive Oil
• 3/4 cup (94g) All Purpose Flour
• 8 cups (1930ml) Soy Milk
• Black Pepper (To Taste)
• Sea Salt (To Taste)

For Decoration (Optional):

• Dried Oregano
• Paprika
• Ground Black Pepper
• Sprigs of Fresh Rosemary

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Instructions

1. Start off by putting your tofu on to press. If you have a tofu press, this is perfect to use, but if not, you can place the block of tofu on a plate, with another plate on top of it and then place something heavy on top of that, like a heavy pot or a heavy stack of books.
2. While the tofu is pressing, preheat your oven to 350°F (180°C) and slice your eggplant into round slices about 1/4 inch thick, brush with olive oil and sprinkle on a bit of salt and pepper and place onto parchment lined trays (we used two half sheet trays).
3. Place the eggplant into the oven and bake for 25 minutes, turning them over around the halfway mark.
4. Prepare your vegan mince. Add walnuts to the food processor and process into crumbles and add to a mixing bowl. Then add sliced mushrooms to the food processor and process until finely chopped and add in with the walnuts in the mixing bowl.
5. When the tofu is pressed, mash it with a fork and add to the mixing bowl. Then add in the lentils and toss everything together.
6. Add the olive oil, chopped onion, celery and red pepper to a pot and sauté until softened. Add in some crushed garlic, paprika, cumin, oregano, rosemary and cinnamon.
7. Then add your walnut, mushroom, tofu and lentil mix and toss together with the vegetables and spices.
8. Add in some tomato paste, marinara sauce and soy sauce and fry for about 8 minutes until you have cooked off any excess liquid and have a delicious soft mince texture.
9. Add in some coconut sugar, black pepper and sea salt to taste.
10. Prepare your bechamel sauce. Add the olive oil to a pot and heat it. Then add in the flour and fry it in the oil for a minute, then add in all the soy milk at once and stir vigorously until well combined. Alternate between a wooden spoon and a whisk while heating it to remove any lumps. It can tend to stick to the bottom of the pot so make sure you are scraping the bottom of the pot constantly and then whisking it in. Keep stirring and whisking until it reaches a rolling boil and then let it boil while you continue to stir until it thickens. When it’s nicely thickened, add black pepper and salt to taste.
11. Assemble your moussaka. Preheat the oven to 350°F (180°C). Place half of the eggplant along the bottom of a 9×13 oven-safe dish. Then add in all the vegan mince into a thick layer. Then top the vegan mince with the remaining sliced eggplant. Add all of the bechamel sauce and smooth down with the back of a spoon.
12. Place into the oven to bake for 40 minutes switching to grill for the last 5 minutes so that it can brown on top.
13. Let it cool for 10 minutes on the countertop before serving. Decorate with sprinkles of dried oregano, paprika, ground black pepper and sprigs of fresh rosemary.

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Notes

*You can use any marinara sauce that you like the taste of.

• Category: Entree, Savory
• Method: Bake
• Cuisine: Vegan, Greek

Nutrition

• Serving Size: 1 Serve (of 8)
• Calories: 581
• Sugar: 10.7g
• Sodium: 676mg
• Fat: 39.2g
• Saturated Fat: 5.6g
• Carbohydrates: 41.3g
• Fiber: 7.8g
• Protein: 20.1g

Keywords: vegan moussaka